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Ready, Steady, Cook Challenge: Main Course ...with far too long a title to list

Now on to the Main Course of my menu for theReady, Steady, Cook! Challenge...this was the part of the meal that seemed to flow from my mind the easiest. I posted mystarteryesterday in case you missed it...where you can also see my list of pantry and free items and the seven items that I was allowed when planning my menu. I almost feel like a shmuck for using the chicken breast. I mean...how can you screw up a breast? BUT, I did. I used the breast. Can I get bonus points for at least contemplating using the livers? Seriously, I almost made a paté...but in interest of using all of my ingredients somewhatwisely, I ended up choosing the breast. I actually ended up adoring the presentation of the dish...so colorful...so vibrant...just beckoning to be eaten outdoors on a patio here in the thick of summer. I did wonder, though if it would be a bit too frou-frou for a manly man to feel like he could dig into. Mexi put my mind at ease when, after setting his plate in front of him, he said MmMmm. That looks great!Aw. Then he proceeded to eat it. With manly-like gusto. And go back for seconds. Nice. Well, I do know my man and his tastes, so... Since chile powder is on my list of pantry items, I decided to combine the smokey heat of chipotle chile powder with the natural sweetness of apricots. I'm thinking this is one of my new favorite taste sensations! (All of the recipes on this page are set to serve three.) I made a half recipe ofapricot jam and divided it amongst this course and my dessert course...no nail-biting here...it uses all regulation ingredients. Let's not even talk about those pesky green beans...

Start the coals on a charcoal grill (or alternately preheat a gas grill or even a grill pan). With the jam still warm from the stove, stir in the grated onion and chile powder. Set aside.
Once the grill is hot and ready, season the chicken breasts on both sides with salt and pepper. You will probably want to spray the grates of the grill with a cooking spray or brush them with a bit of oil to prevent sticking and make for good grill marks. Lay the chicken breasts down and let cook until nice grill marks form on bottom. Flip over and brush the cooked side with a very heavy slathering of the spiced jam. Continue to cook until the inside temperature reaches ~155° F. Flip once more and brush the tops with another good slathering of the spiced jam. Watch closely, because the sugars in the jam will burn quickly...it'll just take another couple minutes for the breast to reach ~160° inside...at which point you want to remove the chicken from the grill and let it sit for another 5 minutes or so, to let the temperature come up to about 165°.
Serve whole or sliced.

28 comments

I'm the first one here? Oooh does that mean I win a plate of this fabulous fabulous chicken dish? Long name or not WOW! This is, well, fabulous! Love the flavors, love the sweet and savory/spicy together. And the sides are stunning. Way to go, girlichef!

Holy smokes Heather, what an absolutely GORGEOUS dish!!!! It almost looks too good to eat, lol! I just want to sit and stare at it for a while. It's so much fun reading about your challenge. Can't wait for dessert!

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